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Utilización del suero de mantequilla y suero ácido para la elaboración del yogurt griego
(2019-05-14)
El YG es un yogurt regular al cual se le remueve el suero. Es más costoso producirlo debido a su bajo rendimiento. El objetivo de esta investigación es sustituir la leche por SM y SA en su elaboración. Se realizaron 3 ...
Características fisicoquímicas de quesos frescos elaborados con leche caprina y bovina en Puerto Rico
(2019)
This study aimed to make a comparison between private producers’ fresh bovine and caprine cheese elaborated with rennet and vinegar. The composition was evaluated by means of a proximal analysis, chemical tests (pH and ...
Novel surface-enhanced Raman scattering probes for water safety applications
(2019-05-14)
Fresh produce safety is of great concern in the food industry, since its raw consumption and minimal processing in comparison to other food commodities, exacerbates the risks to become one of the leading sources of foodborne ...
Quinoa and amaranth: multi-purpose agro-industrial crops
(2019-03-19)
Studies were conducted in 2018 with two multi-purpose agro-industrial crops [quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus sp.)] to characterize its chemical composition. Limited information is available on ...
Incidencia de Pseudomonas spp. y grupo Bacillus cereus, en leche cruda y leche procesada por ultra alta temperatura
(2019-05-15)
Psychrotrophic bacteria levels are one of the most important aspects when processing UHT milk, since these levels will have a negative impact on the shelf-life of the product. To study the incidence of psychrotrophic ...
Preparation and characterization of Chitosan/talc nanocomposite films for food packaging applications
(2019-07-08)
In the present study, the effect of ultrasonication treatment time on talc particles’ morphology, crystallite size, dimensions, structure and specific surface area was investigated. Additionally, the effect of talc as a ...
Elaboración de productos de valor añadido utilizando la harina del cormo de la yautía (Xanthosoma spp.) del cultivar Nazareno
(2019-07-10)
Cocoyam corm flour from the Nazareno cultivar has a great potential in the food industry for the elaboration of different products. The objective of this study was to make extrudates products based on corm flour and flour ...
Evaluación de las propiedades funcionales del almidón modificado del cormo de la yautía (Xanthosoma Spp.) del cultivar nazareno mediante métodos físicos, químicos y enzimáticos
(2019-07-10)
Actualmente el cormo de la yautía (Xanthosoma spp.) es descartado a pesar de que tiene un alto contenido de almidón. Sin embargo, los almidones nativos no poseen las propiedades funcionales ideales para la formulación de ...
Perfil microbiológico y características físico-químicas de la leche cruda en hatos lecheros de Puerto Rico
(2019-12-09)
La composición y el alto contenido de agua en la leche favorecen el crecimiento de microorganismos que pueden ser deterioradores y patogénicos. Conocer la calidad de la leche cruda es importante para elaborar un producto ...
Effect of non-thermal treatments on the survival of S. enterica Typhimurium, E. coli O157:H7 and L. monocytogenes on produce surfaces at post-harvest
(2019-12-10)
Foodborne pathogens have cause numerous outbreaks worldwide which affected humans with hospitalizations, diseases/illnesses, and in some cases death. New methods for pathogen control have been proposed against pathogens ...